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Servings: 8
Calories: 468kcal
Ingredients
- 3 pounds beef cut in 1 ½-inch chunks
- Salt and pepper
- 4 strips of bacon chopped
- 3-4 tablespoons olive oil
- 1 cup yellow onion chopped
- 2 cups celery chopped
- 2 cups carrots peeled and cut ½ inch thick diagonally
- 2 tablespoons minced garlic
- 2 tablespoons tomato paste
- ¼ cup brandy
- ½ cup hearty red wine
- 1 can diced tomatoes including the juices
- 2 cups beef broth
- 2 cups Yukon Gold potatoes peeled, 1-inch diced
- 1 cup frozen peas
- 2 tablespoons fresh parsley to serve
Video
[adthrive-in-post-video-player video-id="DhLQjkIr" upload-date="2025-10-17T07:56:34+00:00" name="One Pot Beef Stew" description="Classic comfort food that’s perfect for Sunday dinners or meal prep." player-type="default" override-embed="default"]
Instructions
- Season the beef chunks generously with salt and pepper. In a large Dutch oven or heavy skillet, cook the chopped bacon over medium heat until crispy, about 4 to 5 minutes. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels, keeping the rendered fat in the pot for added flavor.3 pounds beef, 4 strips of bacon, Salt and pepper
- In the same pot, add 2 tablespoons of olive oil. Working in batches, sear the beef until browned on all sides, ensuring the pieces are not overcrowded. This process takes about 3–4 minutes per batch. Once browned, transfer the beef to a plate and set it aside.3-4 tablespoons olive oil
- Add another tablespoon of olive oil to the pot if needed, then stir in the onions, celery, carrots, and garlic. Cook for about 7 minutes, stirring occasionally, until the vegetables soften and become fragrant.1 cup yellow onion, 2 cups celery, 2 cups carrots, 2 tablespoons minced garlic
- Stir in the tomato paste and cook for another 3–4 minutes, allowing it to deepen in color and add richness to the dish.2 tablespoons tomato paste
- Pour in the brandy and red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the liquid simmer for about 2 minutes to allow the alcohol to evaporate. Return the browned beef and bacon to the pot, then stir in the diced tomatoes (with their juices), beef broth, and diced potatoes. Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Let the stew cook for about 1 ½ hours, stirring occasionally, until the beef is tender and the flavors are well combined.¼ cup brandy, ½ cup hearty red wine, 1 can diced tomatoes, 2 cups beef broth, 2 cups Yukon Gold potatoes
- Stir in the frozen peas during the final 5 minutes of cooking, allowing them to heat through. Taste the stew and adjust the seasoning with additional salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.1 cup frozen peas, 2 tablespoons fresh parsley
Notes
- Brown the beef in batches with space between the pieces; a crowded pot steams it gray instead of searing, and you lose the browning that flavors the broth.
- Cut the potatoes no smaller than 1 inch, so they hold their shape through the long simmer.
- For a thicker broth, uncover for the last twenty minutes or mash a few potato pieces against the side of the pot.
- Season at the end rather than the start, since the broth concentrates as it reduces.
- Refrigerate leftover beef stew within two hours of cooking, in an airtight container, and it keeps three to four days.
Nutrition
Calories: 468kcal | Carbohydrates: 23g | Protein: 44g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 420mg | Potassium: 1371mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6145IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 5mg
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